Heat the oil on med/high heat

When oil is hot, add the sofrito, olives with peppers, and sazón

Turn down the heat to med/low and cook for about three minutes

Add the tomato sauce and cook for another three to four minutes

Pour in the pigeon peas and combine with sauce; cook for two minutes, stirring every so often

Add in the rice, water and adobo, and combine with the pigeon peas, then bring to a simmer

Simmer until most of the water has evaporated, for about seven to ten minutes. While the rice is simmering, stir occasionally so the rice does not stick to the bottom

After the water evaporates, cover the rice and cook for ten minutes. Do not uncover the rice under any circumstance before those ten minutes are up

Uncover and turn the rice. Make sure that you rotate all the rice from the bottom to the top

Cover again and cook for an additional ten minutes.

Preheat the oven to 350° F

Drain two cans of jackfruit and shred it with your hands so it looks like pulled pork

Pat the jackfruit dry and, in a bowl, mix with the oil, spices, sazón, and garlic

Lay the jackfruit onto a lined baking sheet and cover with foil

Bake covered for 15 minutes

Uncover and leave baking for another 15 minutes